This evening I decided to make something new from the Tokyo cookbook that Alberto bought me for Christmas. It’s full of lovely, tasty little Japanese dishes and I thought that this one looked suitably interesting. I decided to go ‘all Japanese’ and so also picked up some Japanese beer and some little pork gyoza from a nearby Japanese supermarket – I really ought to try making them myself sometime!
I did have to look around town a bit for the aonori* and I also found a source of tonkatsu sauce that I needed for the tonkatsu pork that I made the other week. The end result was very nice and I would certainly make it again.
(*aonori is a dried seaweed powder used for seasoning)
4 packets of dried ramen noodles (1 pack per person)
3 tablespoons of sunflower oil
1 onion, cut into 5mm slices
200-300g of belly pork, thinly sliced
1-2 leaves of white cabbage, cut into bite-sized pieces
3 tablespoons of tonkatsu sauce
1½ tablespoons of oyster sauce
1 teaspoon of fish sauce
A few pinches of aonori
Cook the dried noodles according to the instructions. Drain and set aside.
Heat 1 tablespoon of oil in a wok over a medium heat and sauté the onion until translucent and then add the pork and cook for 2-3 minutes until cooked through and nicely browned. Add the cabbage and sauté for another minute. Remove the pork and vegetable mix from the wok and set aside.
Clean the wok and heat the remaining two tablespoons of oil over a medium heat. Sauté the noodles for 2 minutes, stirring constantly to ensure that they don’t stick. Once the noodles are nice and glossy add the pork and vegetables. Then add the tonkatsu sauce, oyster sauce and fish sauce and stir well to ensure that the sauces, pork and vegetables and noodles are well mixed together.
Divide between the individual plates. Fry four eggs and place one on top of each plate. Sprinkle a pinch of aonori over each plate and serve.